Ingredients:

Directions:

In large saucepan, melt butter with sugar, cream and pinch of salt. Bring to a boil over medium high heat. Once boiling, set timer for 5 minutes and add in cherry gelatin.

After 5 minutes remove from heat. In mixing bowl, add white chocolate and marshmallow cream. Pour hot mixture over this and beat with a whisk until smooth and creamy (and all chocolate is melted. Fold in dried cherries.

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103 comments on “Cherry Fudge with Dark Chocolate”

I am so happy to be fudge hopping with you today! Now if only I had some of your yummy cherry fudge in hand as I click through the links. I think you were onto something when you said we should all mail out our fudge:-) Where’s my box???

Great subject for a blog hop! I do love chocolate and cherries-yum! Not only does this sound delicious, the presentation is just off the charts. Very eye catching! You did an amazing job with the photos. Saving this recipe-thanks Aimee. Enjoy the weekend!

I was enjoying a round-up over at Tidymom and one particular feature caught my eye. So…I clicked it and look where it led! I shouldn’t be surprised. Your treats always catch my eye and spark a craving!

I absolutely love your site.. Great colors & theme. Did you build this amazing site
yourself? Please reply back as I’m wanting to create my own personal blog and would love to know where you got this from or exactly what the theme is called. Thank you!

Your pictures were so beautiful I just had to try this recipe … fudge is something new for me and the only problem I had was the dark chocolate topping needed to be melted with butter or something to soften it for when it set. It was very hard vs the cherry fudge, it cracked and broke when I cut it. But we enjoyed it anyway …

I used morsels and melted them in a double boiler (or a glass bowl placed on top of a pot of boiling water) and warmed the chocolate at a very slow speed (f it gets too hot it will clump) and mine turned out okay.

I have no clue if this will work but you might try knox unflavored gelatin and a teaspoon of cherry extract in place of the cherry gelatin and melt a bag of miniature marshmallows instead of using fluff.

Let me tell you, when I saw these on Facebook, I couldn’t click over fast enough! I LOVE pairing cherries and chocolate so much! You know that one piece in those assorted boxes of chocolates that has that pink fondant with the cherries and then it’s covered in chocolate…ahhhh…these remind of those. And I love those. 🙂

I made this to hand out at my work and it was not only easy to make, it is delicious. I can think of no better combination than cherry and dark chocolate with the creaminess of white chocolate fudge. I am so excited to get feed back from my coworkers, and it looks so pretty! Thank You!

I’m super new to making fudge and tried making this fudge today. Everything was going great until I began mixing my hot mixture with the marshmallow fluff and chocolate. While I was whisking, the butter completely separated from the mixture and my recipe was ruined. I want to try making it again but I would like to figure out what i did wrong before I attempt it… Any ideas?

I had the same problem. I read the recipe as you are supposed to use a whisk and a mixing bowl but after reading the comments discovered we should be using an electric stand mixer with a whisk attachment (and should probable gradually add the hot mixture). I am going to try this on my next attempt in hopes that the speed and power of the mixer will keep it from separating.

Thanks for the tips ladies as the same thing happened to me as well. Butter separating. What an expensive disaster. I’m glad it was not just me assuming that I follow the directions using whisk. As I look over at kitchen aid that could have easily been used. I’m trying to save mine but who knows.

we made this today and it was not I good as we expected. not fudge really at all. tasted only like white chocolate. I would suggest adding more cherry gelatin or some kind of a cherry extract. Also there appeared to be to much butter – it did not really mix in all that well and I would not use a wire whisk for mixing because it is to difficult to get the mixture out of the wire.

Hmmm, not sure why it didn’t come out right for you. It definitely has a cherry flavor! As for the whisk, I use an electric mixture with the whisk attachment and have no problems with it sliding right off the whisk!

All I tasted was white chocolate also. I think on my next attempt I will use 1 tablespoon of sugar free cherry gelatin instead of regular cherry gelatin. The flavor in 1 Tbsp of sugar free should be much more intense instead of mostly sugar.

I decided to try this recipe for some of the girls at work as a Valentines day treat.Everything was going smoothly until I got to the part where you add the chocolate on top.I had this odd feeling that the cherry part should set a bit in the fridge. When I put the chocolate on and tried to even it out…..I ended up with an ugly fudged up mess 🙁 I will be honest and say that I went with milk chocolate chips.Should I have used the baking squares? If not….what went wrong? I plan to make another patch. Needless to say! Would like to know what I should do differently.

I saw these on Pinterest and my mouth literally started watering. I want to make this right now but I don’t have any fluff. I’m tempted to go out in the snow to get some. Yeah, it’s snowing in mid-April. That’s life in the Poconos.

In the process of making these today. I used Ghirardelli for both the white and dark chocolate, quality is key 🙂 I also opted to chill the cherry mix for an hour before adding the dark chocolate layer. I have to admit, I’ve had this recipe bookmarked for quite some time, can’t wait to taste it!

Yes, judi, she means the white chocolate chips, I used nestle because they were on sale. I just made this, 2nd attempt. Make sure you use a kitchen aid or some kind of mixer with whip attachment. And pour the hot liquid slowly. I tried to make with hand whip and pouring hot liquid all at once and the butter separated.

I made these last year for my Christmas trays and they were a hit–however they weren’t near as pretty as yours because I couldn’t get the chocolate to cut nicely. It just kept cracking. I’m getting ready to make them again this year. Are there any tips on how to get them cut into pieces more easily and looking nicer?

Help! I’m not a cook, but I love chocolate and cherry and want to try my first attempt with this yummy looking fudge. I am confused as to what dark chocolate to use and how do I get it melted. Is it chocolate chips, or the bar kind of baking chocolate? Do I add anything to the chocolate to make it from cracking when cutting it (as mentioned in the previous comments).
Thanks

Does this fudge work well at room temp. or does it have to stay refrigerated after it is set? I want to give it as part of our holiday cookie plate to friends & family. Btw, it is absolutely delicious!! I just had to sneak a few bites for myself.

I tried these this evening, and as happened to several others, mine separated and got very sticky, butter separating out. Reading through all the comments, I see that you actually use a stand mixer with whisk attachment–it would be very helpful if this was actually stated in the recipe, as I just threw out about $7 of ingredients. Doubt I will attempt this again, even with the mixer hint.

I just made this this morning and it turned out perfectly!! I followed the recipe exactly and it’s gorgeous, velvety smooth and tasty!! I did leave off the dark chocolate b/c the cherry flavor is so delicate and I wanted that to shine. Thanks for a fun and pretty holiday switch-up to regular fudge!

My daughter and I made this fudge today and I have to admit, we took a couple of shortcuts with excellent results. We used a handheld whisk the whole time. I hate dirtying extra bowls, so instead of pouring the hot syrup over the white chocolate and fluff – we just turned off the heat under the pot and started whisking in the chocolate a little bit at a time (we used Ghiraredlli white choc bars) and then the fluff, as well. I had my daughter whisking while I added the ingredients then I took over and gave it a really good beating until it looked glossy. I folded in the cherries with a rubber spatula and added some chopped walnuts. Once the candy had been poured into my parchment-lined pan, we gently placed two large dark chocolate bars right on top and popped it under the broiler for two minutes. The melted bars spread beautifully across the top of the cherry filling with an offset spatula.
I think next time I may add the teeniest bit of cherry extract and possibly a dot of red gel food coloring as I was looking for a deeper cherry flavor and didn’t get quite the pink color you did. It was still delicious, though!

I made last night thought it would be great.I started pouring chocolate over fudge and it started sinking didn’t firm up after 4 he’s either so I left it over night .it is gory with dried chocolate throughout.I followed recipe to.what happened?

Wish I would have read the comments first! What a waste! It is chunky and runny and the butter separated and I followed your recipe, it’s sticking to the whisk attachment and is just awful! Funny how you never responded to any of the people that had this same problem…super disappointed.

Wow – definitely should’ve read the comments first, this was an expensive disaster. Really wish the recipe had provided a temperature to cook the butter/sugar mixture to, and also specified using a stand mixer as opposed to a hand whisk.

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